Galley Wench Tales

Exploring the world through the people we meet
and the food they eat.

To make more interesting, the last big tipoff to our supplies, was in Panama City, Panama.  That was over a month ago.

We added a few sundries from Galapagos’ limited selection 2 weeks ago – mostly produce… carrots, cabbage, onions, a few potatoes, apples pears and eggs.  The eggs in particular were of dubious freshness. Quinoa was inexpensive; a nice protein addition for the passage ahead with limited freezer space for meat.

For the culinary curious or those provisioning, especially for a gluten-free diet, here is our 1st 2 weeks meals

Day 0
Breakfast:  killer potato toes with onion, pepper, chorizo spam and Verde salsa
Lunch:  smoky quinoa salad
Dinner:  leftover chicken stir fry
Snack:  giro
Greek Salad

Day 1
Breakfast:  homemade GF raisin bread and butter
Lunch:  Greek salad
Dinner:  Asian soup with mung bean noodles

Day 2
Breakfast:  French toast from cinnamon bread
Lunch:  PBJ sandwiches on cinnamon bread
Dinner:  chicken nachos

Day 3
Breakfast:  raisin bread

Lunch:  leftover skillet spuds & Greek potato salad    
Dinner:  Asian soup chilled as salad, Mediterranean salad with pears, Kalamata olives, hearts of Palm, cheese

Day 4
Breakfast:  Anniversary!  GF organic buckwheat pancakes, bacon, cranberry mimosas
Lunch:  misc. leftovers & snacks
Dinner:  pork stroganoff (GF made from scratch)
Day 5
Breakfast:  GF homemade pumpkin bread & cream cheese
Lunch:  misc. leftovers
Dinner:  leftover stroganoff 

Day 6
Breakfast:  pumpkin bread & cream cheese & cheese omelet
Lunch:  salad of feta, pear, ‘bell’ pepper, lalamata tad, hearts of Palm

Dinner:  leftover stroganoff

Amazing to still be eating some fresh
 salads 2 weeks out.  All the more so given
 produce picked up from small tie dad on
 one of the less populated Galápagos Islands.
Day 7
Breakfast:  smoked quinoa salad
Lunch: salad of pear, salami, capers, manchengo and kalamata
Dinner:  Frito pie (Fritos topped with chili and shredded cheese

Day 8
Breakfast:  rehydrated spuds skillet cooked with spam chorizo, onions, olives
Lunch:  tomato corn salad
Dinner:  red chicken curry with coconut rice (awful!  How can Thai Kitchen make such great noodle soups and such lousy curry pastes?)

Day 9
Breakfast:  leftover skillet spuds
Lunch:  apple-cabbage-carrot salad
Dinner:  nice Dinner:  rice noodle soup

Day 10
Breakfast:  instant mashed potatoes with cheddar cheese added and a fried egg on top
Lunch:  apple cabbage salad with blue cheese
Dinner:  chicken enchilada casserole (from scratch)

Day 11
Breakfast:  GF granola (made from scratch) (Dana) rice with butter & Soike (Wayne)
Snacks :  curry leftovers on plain rice (Dana), Blue Diamond GF pecan crackers & cheese
Lunch:  salad of pears, salami, blue cheese, roasted red bell pepper, Kalamata, capers, hearts of Palm

Dinner:  pasta with made from scratch Al Arabiatta sauce + onion & roasted red pepper
Gluten-free Brazilian Cheese rolls using
crystallized eggs – came out great!
Day 12
Breakfast:  cheese omelet (using crystallized eggs – remaining eggs from Galapagos tossed – spoiled) – came out well!  Wayne ate granola
Snack:  Brazilian cheese rolls (made another batch)
Lunch:  apple, purple cabbage, blue chi use and pecan salad
Dinner:  leftover spaghetti

Day 13
Breakfast:  granola
Snacks:  cheese & crackers, Brazilian cheese rolls
Lunch:  tuna in ranch dressing atop salad of purple cabbage, carrots, roasted red peppers, black olives and rehydrated celery
Dinner:  stew, made from scratch using a mix of canned mix veg, rehydrated potatoes and rehydrated celery and fresh carrots

Pasta salad made with a gluten-free rice-based
pasta  and a mix of fresh, canned and rehydrated
veg and  ham.  The rehydrated green beans were
as good  as store-bought frozen green beans.

Day 14
Breakfast:  just smacked on cheese, crackers and giro
Lunch:  stew
Dinner:  GF pasta salad made from scratch with fresh carrots, canned corn , onions, fresh carrots, green olives, rehydrated celery and green beans, parm cheese and homemade vinaigrette dressing

After 2 weeks passage, with another 2 weeks or so to go, there’s still meat in the freezer (though we hope to catch some fish, too), 1/3 head of cabbage, 2 carrots,
7 onions, 3 heads of garlic, 1 casaba root, 1 green tomato and enough nonperishables to last at least another 3 months if needed.

“Don’t think we’re going to lose any weight on this passage” Wayne observed, eating stroganoff.

Probably not.  Looking forward to hiking it off and eating lighter once we hit landfall and can re supply with fresh fruit and veg.

What would you do if you had to plan for a month’s meals with no new perishables?